Happy Holidays! / Updates at Greenwood House

The Holidays are Here!

Every year, our family hosts a Friendsgiving "Holiday Dinner" where we make the main dishes, and friends each bring a side to help celebrate the beginning of the holiday season. This was our 19th year, and it was a great time. Our house isn't often this full with people, and I love hearing the laughter and stories as we all come together over a delicious meal. (If you haven't tried BBQ Pit Boys Apple Cider Turkey, you definitely should. We make it every single year. 😋)

If you're looking for a unique holiday gift for the book lover in your life, you can order personalized signed copies of any of my books! Don't want to wait for a print book? Check out any of my books available in ebook or audiobook, and have them delivered straight to your loved one!

Or maybe, like me, you love watching those holiday movies. If that's the case, pick up either of my holiday novellas, THE PEPPERMINT BARK PROPOSAL or THE GINGERBREAD SHRED, in ebook, or in print in HOLIDAY HEARTS!

What's Happening at Greenwood House?

On a sad note, we had to say goodbye to my soul dog, Macey, in October. She was with us for twelve and a half wonderful years, and I miss her terribly.

The house was so quiet the week after we had to let her go, and I was not in a good place. It's strange how you get used to the sounds of dog tags jingling and the ticking of claws on the floor. Not to mention how sad it is when you want to hug a furry family member and they're not there. Fortunately for us, I remembered that a good friend worked with Second Chance Canine Adoption Shelter, and she found us Archie, a Shiba Inu mix with a great personality and extensive expertise in cuddling. Archie is now a happy part of our lives, and the house is full again with the sounds of fur family.

In between training and playing with our new pup, I've been writing in a new contemporary romance which I hope to have out next year (although I never count my chickens, because life). However you celebrate the season, I wish you a festive and happy one. Lift a cup of your favorite warm beverage, and toast good cheer to your friends and family. Happy Reading!

Fear Itself / The Fudge Ripple Effect now available for pre-order!

Fear Itself

It's been a difficult 2020 for many of us. My day job is at a pharmacy, so in the midst of the coronavirus pandemic, I am faced with equal parts blessing and curse. On one hand, I am fortunate to have a job where I am needed. The virus has put some 22 million Americans to date out of work (not to mention the world numbers), and many are struggling to put food on the table both financially and logistically, given the restrictions on food purchases and days we're allowed to go out.

On the other hand, I'm terrified. The first day the seriousness hit me was the day our children got pulled out of school. I cried on the drive home. I sat on the floor of my kitchen hugging my dog, and cried some more. I didn't want to get out of bed and go to work the next day. I didn't want to get out of bed at all. The entire world is suffering.  We can't fight this virus, and can't run from it.

But.

People with sewing machines are making masks for complete strangers. Others with 3D printers are making face shields. Companies who never turned a hand at the medical industry are making ventilators. Some are sharing food or going out for their at-risk neighbors. Gardeners (including me) are gearing up for the growing season to provide food for family and friends. Still more are trying their hand at canning, cooking and baking and getting their families involved in the process. Artists are sharing their work with the world and helping us ease our worries for a little while. We're turning our attention to each other. We're remembering our connections. This is hope. And we can hang onto that.

The Fudge Ripple Effect on Pre-Order!

I am happy to share the ebook pre-order release of THE FUDGE RIPPLE EFFECT! This short, sweet read is only $1.99 on Amazon, releasing June 15th, but you can pre-order it right now!

ABOUT THE FUDGE RIPPLE EFFECT

Love is unpredictable...but it sure is sweet.

Jax Thatcher loves creating stained glass, but love can't pay the bills. After a disastrous relationship, love lands her back in Narragansett with her overbearing parents and a mountain of I-told-you-so's. Broke and brokenhearted, she's forced to abandon her romantic and artistic dreams. Fortunately for Jax, fate is making waves on her behalf.

Sawyer Hennessey, the handsome owner of a generations-old soda fountain, has been burned in love himself. When an accident shatters the stained-glass transom of his shop's front window, Jax splashes into his quiet life.

Suspicious of their growing feelings, Jax and Sawyer can't resist testing the waters. They have a lot to learn about the ripples people make in each other's lives, and how one little drop might lead to an outpouring of love.

Click here to pre-order THE FUDGE RIPPLE EFFECT!

Happy Thanksgiving, USA!

Taking a moment today to wish all who celebrate a Happy and healthy Thanksgiving day.  We just finished up a "Friendsgiving" last week, with a boisterous houseful of company.  We have friends whose family live out of town, and it became one of my favorite annual traditions to invite everyone over for an "extended family" dinner.  Everyone brings a dish, and we pass a wonderful evening with good conversation and a delicious meal.

No matter who you spend it with, I hope your day is full of great food and familiar faces.  Enjoy the season!

Fall Blessings

I am a very happy woman. Today not only marks the first day of fall, but the achievement of my more than three-month mission toward getting healthy. I finally reached my fitness goal today, losing over 27 pounds and two pant sizes since June 11th when I began tracking what I eat through My Fitness Pal.

Originally, when my doctor asked me to lower my cholesterol, I was a bit skeptical. I told her I don't want to go on medication for it, and she agreed. Five or so pounds ought to do it, she told me. I thought, "Five pounds? That's easy. That's water weight." I paid a little attention to getting more fiber into my diet, and less fast food. When I went back for my next cholesterol check, however, it was higher. Clearly, what I was doing wasn't working.

What Now?

I then decided that something had to change. Either I was going to have to adjust what I put into my body, or go on medication. Fortunately, my doctor was willing to let me try again to lower that cholesterol, medication-free. She suggested the My Fitness Pal app, which tracks nutrition and calories for you either by entering what you eat and the exercise you do for the day, or by scanning the bar codes on your food. All I had to do was plug in my current weight, then set a goal weight (which I estimated based on several online calculators for my age, weight, and body type). After that, I made sure to scan or enter what I ate each day, add the exercises and their duration, and log how much water I drank. How much easier can it get? This is nutrition management for the lazy!

Well, it worked. Here I am, on September 22nd, three months and eleven days into this lifestyle change, and I feel amazing. My knees and hips don't hurt, and I can keep up with my busy family more. It's also been a lot of fun to get new clothes at the Salvation Army, which I totally recommend for anyone in the throes of weight loss. I am the world's laziest dieter. I haven't even done much more exercise than usual. Walk the dog here and there. Swim at the beach. Nothing strenuous or arduous.

Glorious Food

I am a much more active participant in my food than I was. I can still eat the occasional fast food meal if I'm judicious about it. A cheeseburger with no bun or condiments. Salad, not fries, with no dressing or a homemade vinaigrette. Water, water, and more water. An egg white sandwich for breakfast instead of one made with a whole egg. Most fast food restaurants are totally willing to accommodate such requests. And I even managed to go out to dinner at the Olive Garden for my wedding anniversary.

But my favorite thing is to find new and delicious foods to eat. I found I love zucchini noodles better than store-bought pastas. Sheet pan chicken breasts and vegetables are so fast and easy to make. I actually enjoy cooking (Mom, don't keel over). I like figuring out healthier options, and my body has been responding to the improved nutrition.

Side Benefit: A Healthier Planet?

Eating better can also be healthier for the environment. I have a certain amount of calories allotted to me per day. I stick to the low end of what's allowed and try to fit in things that might be "missing" in my diet, such as more fiber or calcium. I am finding that the less "processed" a thing is, the better chance I have of getting more food containing fewer calories, with better nutrients. Lots of fresh vegetables, either purchased or out of the garden we put in this year. Lots of it is local if it doesn't come out of my own garden. As you know, if it's local, it's not only fresher but more environmentally friendly. It hasn't had to travel so far to get to you. And if it's less processed, it's cleaner food. I try to eliminate pesticides from most of the things I eat. Not only do I feel better, I am doing our planet a good turn, and that feels wonderful. It doesn't even have to be that expensive. Aldi is my go-to grocery store, with a growing range of organics at great prices.

Ready for the Challenge

The holiday season will arrive soon, with its slew of baked goods and rich foods, but I'm armed with three months of good data and prepared to take on this next hurdle. I can't wait to see what my next blood draw brings. My doctor is over the moon that her suggestion has worked like a charm for me. And if I can do this, and you've been wanting to, know that you definitely, definitely can. Be persistent, and take that jump with me. We've got this.

Notes from the Garden

It's been a very hot, humid summer here in Upstate New York. We broke down and put air conditioners in the bedrooms so we could sleep comfortably at night. The garden, however, seems unbothered by the heat as long as I water daily. In the big pot on the corner of my deck, I planted some lavender, and was pleasantly surprised by the return of some perennials from the previous year, including alyssum and a carnation. It made a sweet little arrangement, and now that the spring carnations have faded, I have a bunch of sunny red and yellow gaillardia putting on a show.  (This photo is from spring, taken from an upper window, so it's a bit blurry. Below and to the right are a low planter filled with culinary and creeping thyme, and a slightly taller pot chock full of chives.)

With the passing of spring, I was disheartened to see that my beautiful Pulmonaria was killed off by the harsh winter, but my garden had another surprise for me: it survived! There are many little shoots which have grown up in the old spot, and what's more, my Purple Coneflower gave me a volunteer seedling in the empty spot right behind it! Mother Nature continues to surprise and delight me. The bees like it, too. After the Lamium has fed all the bumblebees, the Coneflower begins putting on a feast for the honeybees. I hope they have a big, active hive somewhere nearby. 😊

This summer, I must be doing something right in my vegetable garden, because my tomato plants are taller than me! I have Roma, Heirloom, Sweet 100 Cherry, and Beefsteak tomatoes, and they are beyond delicious. The peas didn't make it, but my bush green beans are providing us with a nice bumper crop. We've all the got Romaine lettuce we can eat, and even a little supply of carrots. Mind you, all this comes from a little 4' x 8' raised garden bed that I do not weed, apply with pesticides, or otherwise fuss with other than to water each morning for fifteen minutes when I know it won't rain. You CAN farm in a small space, and it's extremely satisfying to get good food right from your own backyard. That, and there's no better balm to the spirit than getting your hands in the dirt to provide for your family or grow something beautiful.

This morning, when I went out with my son to pick tomatoes for dinner, Mother Nature had yet another surprise for me: a Northern Leopard Frog! Frogs are endangered due to pesticide use, as they are sensitive to chemicals in their environment. Our mulched beds are packed full of crickets, and I wondered if I'd lure at least a toad into my yard. Imagine my surprise when I found this guy peeking up at me from beside my garden bed! So happy to see he felt our little corner of the world was a good visiting spot. I hope you're enjoying the rest of your summer, in spite of the heat. I know I am!

House Project: Custom Kitchen Island!

I can't be the only one with this problem.

My house is a number of decades old now, and one of the things I have always liked about it is its open floor plan in the kitchen and dining area. At some point, the previous owners knocked out the wall separating the tiny galley kitchen from what was then the living room. When we moved in, it was logical for us to make that ex-living room into our dining area. My stepfather put in a chandelier to light the space, and it's been great.

Except for the lack of cupboards and counters.

The problem with knocking out that wall is that we lost all that storage and food prep space. We have been living with a tiny kitchen island which worked well when we moved into our first apartment together. We also didn't have a dishwasher, and after a big holiday dinner, we always had an overflow of dishes. Then we got a portable dishwasher, which, while adding a bit of "counter" space, just sat in our kitchen looking out of place.

For years, I have hunted the Internet for a kitchen island (or a kitchen island plan) that makes a portable dishwasher (which you can pull out and hook up to your sink tap) look like a built-in.

There is no such monster.

Not to be denied, I started sketching. After much discussion and many years of back-burnering the plan, we are finally, finally building the kitchen island I have always wanted. Lumber Liquidators had the perfect size butcher block top, already cut, to fit the island I designed. So nice of them to read my mind like that!

Hubby set to work hashing out the measurements to fit what I needed it to do. He and our son industriously sawed, drilled, painted, and stained, and this is the end result. The butcher block has to be treated several times with a food-grade mineral oil, but the nice thing about it is you can cut and prep food right on the surface, and butcher block is far less expensive than stone or granite (and weighs a lot less, too, for which I'm sure our floors are grateful).

Wanna know the best part? Some of this lumber was sitting unused in our shed. It's made with T1-11 - the same stuff we used to build our shed! It looks beautifully rustic, like shiplap. I will have to buy some taller counter stools (bar height), but I love it. What do you think? Do my boys get a gold star?

Notes From the Garden

It's mid-August, and I can already feel autumn on the horizon. Central New York got a lot of rain this spring and summer. My vegetable garden is thriving (tomatoes galore and zucchini for days!), and my plants and flowers are showing me just what a wildlife habitat is all about.

I have never tried growing zucchini before, but with our family's discovery that we love zucchini noodles ("zoodles"), we decided to give it a try. They do like lots of water. Make no mistake: if you let them get away from you, as we did, you will find yourself with zucchini that are a foot and a half long, and they will keep on going if you don't cut them (or until the squash borers find them). The one on the far right is the size they are supposed to be at harvest, a nice, tender inch and a half in diameter. Meanwhile, my grape tomatoes have exploded, and are still cheerfully producing as many as we can eat. We have planted our beefsteak tomato plants too close together, so they aren't getting as large as I'd like, but they are producing some delicious, meaty snack-size tomatoes. As I harvested, a bumblebee visited the new flowers. (I made sure to thank him. 😉) Next year, we plan to expand our garden, space out our plants more, and maybe install some new vegetable varieties. This year was for fun and practice! Tomatoes are so good right off the plant, still warm from the sun.

 

Meanwhile, my butterfly garden has been playing host to all sorts of insects. The crickets serenade us each evening. Honeybees are enjoying my purple coneflower. I never use pesticides on my property, so I'm thrilled to have them visit in the hope that someone, somewhere, is benefiting from the delicious honey they provide (even if it's just the bees themselves!).

 

This evening, to my delight, I found a Cherry-Faced Meadowhawk Dragonfly resting on my tall phlox. He was hard to miss, being 2-1/2" to 3" in length. Most dragonflies seem to be rather skittish, but this fellow was clearly not bothered when I got right up close to him to snap a photograph on my phone.

I had thought my swamp milkweed was a goner, but it has managed to surprise me with a couple of hardy plants, one of which is now in bloom. It has been a great spring and summer for the gardens. My sedum is beginning to bud in preparation for fall bloom, and I'll be back with more pictures. See you soon!

Happy Earth Day!

Happy Earth Day!

I hope you're doing something outdoorsy today - at least for a little while.  I spent last weekend planting flower and vegetable seeds in preparation for the growing season.  I've already got some sprouts!  I can't wait to get out there into my butterfly garden and positively pack it with butterfly-friendly flowers.  I've started spinach, lettuce, and beet greens in my raised bed greenhouse, and the warmer-season seeds like beans, peppers, and tomatoes in peat pots indoors.

Free Book!

The Earth Day Giveaway is still going on, and there aren't a lot of entries yet, so if you're looking for a free read this spring, what better way than to fill out the simple form at this link, and tell me what you're up to this Earth Day? Click here to enter: https://nickigreenwood.wufoo.com/forms/nickigreenwoodcom-earth-day-giveaway/

Have a terrific Earth Day, everyone!

Restaurant Review: Bull and Bear

The family and I tried something new for dinner last night - Bull and Bear Roadhouse in Liverpool, NY.  It opened recently, and its lot has been packed with cars ever since.  We decided it was high time to see what the fuss was about.

On first impression, the outside was neat, but could have used a little weeding in its landscaping.  Inside, it was quite noisy.  The bar was packed, but we were greeted and seated in the dining room right away.  The room was noticeably loud and quite warm.  I assume their A/C needs a little attention.  The heat was unpleasant, and the noise made it difficult to hold an across-the-table conversation without raising my voice.

Our orders were taken and brought to the table promptly.  The waitress was attentive without being pushy, and very honest about her opinions when we asked about the menu offerings.  The menu was not extensive, but sturdy and varied.  I ordered the Vermonter burger and loaded salts with a glass of ice water.  The meal cost $11.  The burger was generous and piled with toppings, but in no way was it done to hide the taste of the meat.  The meat itself was course-ground Angus chuck, and very flavorful.  In one bite, this became my new favorite burger in Central NY. The loaded salts were three salt potatoes with pulled pork, sour cream, and chives, and they hit the spot.  The pork was very good, seasoned nicely with a not-too-sweet, not-too-savory balance.  When finished with the meal, I was too stuffed for dessert. :)

Hubby ordered the Vermonter with tater tots and sriracha sauce.  It's hard to mess up a tater tot, but he enjoyed his meal.  My son got a grilled cheese and fries, which was a $4 meal and also generously portioned.  Overall, the meals and two soft drinks for my boys cost just over $30.

I would definitely visit again in spite of the noise and heat.  Pleasant experience and worth going back.

Rating: Four of five stars

Earth Day Project - Raised Bed Greenhouse

In Zone 5, where we're still wearing our parkas into April (that's New York, slathered in blue), it's hard to get a jump on the growing season.  Last year, by the time I put seeds into the ground, it was too short a season to get a meaningful booster crop for our dinner table.  This year, I decided to try my hand at making a cheapskate - er, economical - greenhouse or for our raised bed garden.

If you're like me, you don't have a lot of scratch for a glazed greenhouse.  While it might be a dream come true to afford one, the reality is, the more you spend on the greenhouse, the less money you have to put something in it.  And isn't that the point of gardening?

My trip to the hardware store yielded the following items for under $30.00:

• One bag of assorted plastic clamps
• One package of 9' x 12', 2 mil clear plastic drop cloth
• Two ten-foot pieces of 1/2" PVC pipe (conduit is cheaper, but I needed something smaller-gauge so it was easier to bend)
• One 1" PVC cross

That's it - five items!  This is all you need to make a hoop house or cold frame for your raised bed garden.

To assemble the frame, insert each section of PVC pipe into the cross, making a large "X."  The cross is loose enough to admit both pieces of PVC, which will lie one top of the other inside the cross where they intersect.  The cross has no sharp edges to tear your plastic sheeting, and there's no tool-assisted assembly.  Tension holds it all together once you put it into your raised bed.

Next, carry the structure to your bed and sink the ends of the pipes down about 10" into the corners of your raised bed.  The farther down you sink it, the more secure your cold frame will be.  If your bed isn't as deep as mine, or you're concerned about wind, you can secure the ends by sliding them into metal, U-shaped pipe hangers or "hanger tape" (also available from your hardware store) screwed to the corners of your box.  I opted for a more low-tech solution, as my raised bed is deep enough not to make wind a concern.  There's no one right answer, as long as it works for you!  When you've set up the frame, it will look like this:

Next, open the package of poly sheeting and lay it over the frame.  It's better to err on the generous side, so you have enough around the perimeter to clamp some of the sheeting edges to your box, preventing air from getting into your raised bed and chilling your plants. Trim the sheeting to size.  My raised bed is about 4' x 4' and I was left with a section of about 4' x 12' - good for covering containered herbs on chilly days or putting over that compost pile to help heat and decompose the organic matter!

Once you've trimmed the sheeting, clamp the edges down to the box, being sure that you have enough hanging over the edge to prevent drafts.  Use as many of those clamps as you like, depending on your wind conditions.  I still have some left, which I'm sure the hubby can use!

After that, you're done!  The entire project took me under a half an hour, with no technical know-how or special tools.  The temperature inside the greenhouse is noticeably warmer than outside.  You can open some or all of the cover on warmer, sunnier days so you don't "cook" your plants.  You can also use this setup to grow a four-season harvest!  Leafy vegetables like spinach are great at surviving the winter and will satisfy that need for fresh greens when snow's on the ground.  There are many more vegetables that can be grown year-round.  Their vigor depends on length of daylight and protection from the moisture-stealing winter winds.  Check your library or the Internet for possibilities available for your agricultural zone.

When you're finished using the greenhouse (i.e. your zone has finally reached a warm enough daily temperature not to need it), simply break it down and store it.  It's that easy!  Happy gardening, and Happy Earth Day!

Gluten-Free Homemade Pasta (Test #1)

Gluten-Free Pasta? Yes!

Many of you know that my husband has a gluten intolerance, and as a result my family tries to limit our gluten intake.  The Holy Grail of gluten-free foods (at least for me, with a big Italian family) is pasta.  It's one thing on which I hate to compromise.  Since beginning to actively limit the gluten in foods my family eats, I've been searching for a pasta without gluten which comes as close as possible to the homemade pasta on which I grew up.  My mother makes her homemade pasta with all-purpose flour and semolina.  The flour has gluten already.  Durum semolina has lots of gluten.

What Is Gluten?

Google defines gluten as "a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease."

The Problem With Gluten-Free

Gluten is the binder that keeps pasta from falling apart when it's boiled.  We've tried all kinds of prepackaged pastas, and so far, the only one we like is Wegmans Gluten-Free Pasta.  It's corn-based, and if you don't care for corn, you may not like it, but it's the most flavorful one we've found.  Trouble is, this pasta cannot be boiled too long, or (you guessed it) it falls apart in the water.  Anything gluten-free just isn't going to have that same binding capability of gluten-containing pastas.  This makes it difficult to use in casseroles or slow-cooked dishes which have lots of liquid present.  As a shortcut, it works fine and fills that need for pasta.  But it's definitely not the same as fresh, homemade pasta!

Testing a Theory

Recently, I discovered Red Mill Gluten-Free 1 to 1 Baking Flour.  On a whim, I picked up a bag, wondering if this might replicate Mom's recipe in a gluten-free form.  It's pricey - make no mistake.  I paid $12 for a five-pound bag ... but think about how many sorghum flour, rice flour, xanthan gum, etc. ingredients you'd need to make your own gluten-free flour.  I was looking for ease of use, and this multi-purpose flour can be used in baking.  I figured, "Baking, okay.  Let's try it for pasta!"

I based this test run on my mom's recipe and some information I'd found in more complicated recipes around the Internet.  Egg yolks, I learned, are key.  There's just not enough protein in a store-bought egg to give the dough its necessary elasticity.  So, based on that, we added yolks to the dough until it felt right.  Here's our test recipe for fresh lasagna sheets!

Gluten-Free Pasta Dough (Test #1)

5 cups Red Mill Gluten-Free 1 to 1 Baking Flour
5 whole extra large eggs
2 extra large egg yolks
5 teaspoons oil
water

Whisk five whole eggs and two yolks together. Add oil and about 1/4 cup water.  In large electric mixer bowl, add flour, and pour in wet ingredients.  Mix with dough hook until ingredients begin to ball together and lift the dry ingredients from the bottom of the bowl.  Add a little water at a time if necessary until dough is a little tacky but not wet.  Use a spatula to push the ingredients down from the sides of the bowl so they mix evenly.

On parchment paper, knead the dough into a ball.  Cut a small chunk and roll out one sheet at a time, as thin as possible.  This dough rolled out to about 1-1/2 millimeters thin before it began to break.  We learned the dough would not take well to working it through a pasta maker, so we rolled it out by hand and cut it by hand.  Flouring the surface of the table made the dough too dry, so we used parchment paper and only floured the rolling pin as needed.  The dough does begin to dry out after working it for a while, so you may want to keep a little water onhand to sprinkle on it if needed.  Keeping the dough a bit tacky helped us work it better.  I would hand-cut noodles rather than trusting them to a pasta machine, where they seem more temperamental.

Cooking Results (Test #1)

We test-boiled a few hand-cut noodles, and boiling them for three minutes seemed to be the magic number.  The noodles were a bit al dente, and salting the water provided some flavor to the dough's blandness.  The dough itself was not at all unpleasant in taste, although I expect flavoring the dough with herbs or some salt would improve the base flavor.

For lasagna, we used uncooked sheets and baked it as normal.  The sheets came out a little chewy, similar to a thin pie crust.  Next time, we'll try boiling them first or drying them a bit before use.  The basic flavor of this dough was excellent in lasagna, where the noodles picked up the flavors of the other ingredients.

We also froze the leftover fresh dough, both in sheet form and in ball form, to see if it can be worked as well after being frozen.  I'll keep you posted on how that works out.  If you alter the recipe and have success, I'd love to hear from you in the comments.  Until then, happy cooking!

Happy Thanksgiving!

It's holiday time! Happy Thanksgiving, America! I hope you get to share lots of good food and football with your families today. If you aren't able to see your family today, I'm sure you're in their thoughts. Enjoy your day!

~ With warm holiday wishes from Nicki Greenwood

Party in Lobster Cove on November 21st and Win!

Join the "Lobster Cove" authors of The Wild Rose Press at Love Romances Cafe on Friday, November 21st from 7:00 PM -11:00 PM EST for a talk about the wonderful stories of Lobster Cove! There will be book blurbs and excerpts, character interviews and tidbits, and a chance to win a $25 gift certificate to The Wild Rose Press for one lucky person who comments that evening on one of our posts. The winner will be drawn at random and notified on November 22nd. Join the event on November 21st, and comment to win! The event will be held at the Love Romances Cafe loop. See you there!

An Evening With the Barony of Delftwood

The Barony of Delftwood is the Syracuse, NY chapter of the Society for Creative Anachronism, or SCA, an international organization that promotes research and re-creation of the arts and skills of pre-17th-century Europe. The SCA divides our present world into "kingdoms" and smaller landholdings, of which the Barony of Delftwood is one. It provides instruction on many forms of medieval culture, from embroidery and manuscript illumination to cooking and combat. If you're a history buff, you should definitely try this.

Non-members are allowed to attend all BoD meetings, though there is a fee for tournaments and special events.  Last week, the BoD held an event at the Liverpool Public Library to share some of their knowledge with the public. My family and I had the chance to hear a psaltery, a hurdy-gurdy, and a hammered dulcimer - and even to play the instruments! It was a hands-on workshop in which I even learned how to churn butter. You laugh, but it tastes way better than that stuff you get in the store, believe me. *grin*

 

We were also treated to a small combat tournament, including fencing and heavy weapons. Historical writers, you'd love this. Not only did I enjoy watching the combat, I learned a little bit. Did you know you can fence using a cloak as a weapon? Back in the days of the Romans, gladiators used nets to distract and trap an enemy's weapon. That cloak? Same principle, hundreds of years later.

When the tournament was over, the Baron and Baroness of Delftwood presented the champion of the lists with a prize:

My family came home really excited from this event, and we look forward to visiting the Barony of Delftwood again.  Huzzah!

Happy Thanksgiving!

 

There will be food. There will be football. There will be lots and lots (and lots, and lots, and lots ...) of leftovers.  Yep, it's Thanksgiving time again for Americans everywhere.  Hope you all have a safe, happy, and delicious day with family and friends.  Have a good one, everybody!

Guest Blogging TODAY at Long and Short Reviews!

I'm guest blogging TODAY at the Long and Short Reviews Halloween Blogfest!  LASR is celebrating the season with autumn-themed posts from authors across many exciting genres.  The best part is, you can win prizes!  Comment on my blog at LASR TODAY for a chance to win a $10 Williams-Sonoma eGift card! Hurry, because the Halloween Blogfest ends November 1st!

To comment, follow this link: http://ow.ly/qgsMp

The Slippery Slope of A Foodie

The day job was slow last week, so I got to leave early. Yay! I spent a lovely hour at Panera Bread eating the best panini sandwich ever, and followed it up with a pecan braid that was so good it ought to be a crime. Mmm.

I've been paying a lot more attention to food lately, because the heroine in my next book, WATER, is a chef. A few weeks ago, I stayed at a B-&-B that served olive tapenade (a minced-olive spread) on artisan bread for an appetizer. I like savory dishes, so this salty little offering was right up my alley. I have successfully learned to reproduce the tapenade, and made it for a Fourth of July family gathering. It went like hotcakes. I think my mother was one step from fanning herself with relief that I can, in fact, prepare some sort of food dish. There's hope for me yet, Mom.

But I still can't replicate her meatballs, no matter how hard I try. :)

Life Imitates Art

I'm hard at work on my latest book in the Gifted series, where the main character is a vegan. I am firmly omnivorous, so I don't know that much about the vegan lifestyle. Therefore, I did what any good writer does: research.

I bought a couple of things from the supermarket's organic aisle. Then a couple more. Started eating better and cutting out the fast food. Drinking more water. Still omnivorous, just ... less so (Let's face it, it's just research!). Figured out what rice milk tastes like (not bad). And guess what?

My cholesterol's down about 30 points. I'm losing weight. Feeling better. More energetic. Hey, who knew? These health-conscious eaters are on to something. :)

So, while I am still an omnivore, I am paying better attention to what I eat (and nudging the family to do so also). Go figure, my writing is good for my soul and body. Gotta love that.

The Renaissance Faire

I'm a big fan of the Renaissance Faire. We have one, sort of locally, that DH and I go to every year. This year, we're bringing along the little peanut. We are *all* going in garb, which should just be too stinkin' cute. But that's not why I'm so tickled. This year, we're going to a wedding there! Co-worker of DH is getting married at the Ren, and it should be a great time. I've never been to a themed wedding, much less a Ren-themed one, and I might be just about as excited as the bride. (If you can't guess, I *really* like the Ren.)

Oh, yeah, and there's turkey legs and apple dumplings with ice cream. If you have never been to the Ren, bring lots of money and don't eat for three days in advance. The food ROCKS.